Peanut Butter Chocolate Chip Cookies

vegan. gluten-free. no eggs. dairy-free. soy-free.

These peanut butter cookies can be adorned three ways: white chocolate chips, dark chocolate chips, or sans chocolate chips. Whatever one’s personal preference, they are rich and delicious. Best of all, gluten-free and vegan.

Healthy fats offer many beneficial effects, one being feeling full. Nuts are rich in omega 3 fats (the good kind). Coconut oil contains fatty acids which are good for you. Peanut butter is high in CoenzymeQ-10, a nice nutrient for the body, which is not found in every food. Sweetened with maple syrup, and this is a win.

For storage, I have tried many ways. Refrigeration makes them firmer and slightly more crunchy. Nicely stored in a cupboard causes them to stay more moist. Depending on your preference, you could try the cupboard first and then move to refrigeration. Just make sure they are in a sealed container. They should still taste good afters a few days.

Bake at 325°F for five to ten minutes. It does not take long. Mostly, the color should turn a lighter brown and the cookies puff a bit. They lose their moist look. If anything, check bottom. Once browning, remove. You definitely don’t want these burnt.

Remove from oven. I usually then wait only a minute and remove from cookie sheet so they can cool. Store in sealed container. Enjoy!